Peanut Butter Cream Pie (Print Version)
# Ingredients:
01 -
1 pre-baked 9-inch pie crust.
02 -
1/2 cup powdered sugar.
03 -
1/4 cup creamy peanut butter.
04 -
1 box (3.4 oz) instant vanilla pudding.
05 -
1 1/2 cups milk.
06 -
1/2 cup creamy peanut butter.
07 -
1 cup whipped cream or Cool Whip.
08 -
2 cups whipped cream or 8 oz Cool Whip.
# Instructions:
01 -
Mix powdered sugar and peanut butter. Form pea-sized clusters. Set half aside.
02 -
Whisk pudding mix, milk, peanut butter. Mix 2 minutes until thick. Ensure no lumps. Fold in 1 cup whipped cream.
03 -
Sprinkle half crumbles in crust. Add peanut butter filling. Spread evenly. Top with whipped cream. Chill 2 hours. Add remaining crumbles before serving.
# Notes:
01 -
Natural peanut butter needs extra stirring.
02 -
Fresh whipped cream tastes better but doesn't hold as long as Cool Whip.
03 -
Keeps 3-4 days refrigerated.
04 -
Can freeze but texture may change.